This is an old German recipe. The cake improves with aging, so bake several days ahead.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix coffee in hot water, and then cool.

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  • In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.

  • Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.

  • Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.

  • Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Nutrition Facts

164 calories; 4 g total fat; 31 mg cholesterol; 154 mg sodium. 30.1 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2003
Very light and yummy different than those heavy honey cakes. On a practical note if you have only one mixer like I do (I have a KitchenAid) beat the egg whites first set them aside then mix up the batter. You'll have the egg whites to add as the recipe instructs. Read More
(43)

Most helpful critical review

Rating: 1 stars
10/20/2006
i dont know whether its because im a bad cook or because of the recipe but it didnt taste like anything... maybe some kind of iceing or glaze would be inorder. Read More
(6)
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
09/26/2003
Very light and yummy different than those heavy honey cakes. On a practical note if you have only one mixer like I do (I have a KitchenAid) beat the egg whites first set them aside then mix up the batter. You'll have the egg whites to add as the recipe instructs. Read More
(43)
Rating: 4 stars
09/26/2003
Very light and yummy different than those heavy honey cakes. On a practical note if you have only one mixer like I do (I have a KitchenAid) beat the egg whites first set them aside then mix up the batter. You'll have the egg whites to add as the recipe instructs. Read More
(43)
Rating: 5 stars
08/23/2003
This recipe made a big hit. It doesn't have the bitter taste usually associated with honey cakes. We loved it. Read More
(14)
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Rating: 5 stars
09/26/2003
I made this for my boyfriend's grandmother for a holiday dinner. She loved it. I prefer a honey cake with a soaking syrup but for what it is this cake is perfect. Thank you Suzanne. Read More
(14)
Rating: 5 stars
09/22/2004
i've been making this recipe for the past year and a half and everyone loves it. it has a homey character. it freezes well too when you take the time to wrap it properly.i have also substituted the instant coffee with coffee liquer and it was great. Read More
(10)
Rating: 5 stars
07/15/2003
Moist soft and very delicious. I'm glad to find this recipe. Read More
(9)
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Rating: 5 stars
07/13/2005
Yummy cake. I made it 2 days before the event I was bringing it to and by then it was a little dry even thought it had been wrapped up. I rewarmed it and served it with Honey Syrup (by Denise). It was a hit. Read More
(8)
Rating: 5 stars
10/06/2003
The cake was a real success at the last Rosh Ha Sana dinner. I m usually not too crazy about honey cakes tough this one wasnot too sweet and very interesting sophisticated taste. I used Turkish coffee by the way. Read More
(8)
Rating: 1 stars
10/20/2006
i dont know whether its because im a bad cook or because of the recipe but it didnt taste like anything... maybe some kind of iceing or glaze would be inorder. Read More
(6)
Rating: 4 stars
12/23/2003
Very nice light and beautifully golden after baking with a good flavor. I thought it was a little dry but I loved the batter! Not the biggest hit at my open house (apt.) but worth keeping on hand for future baking. Read More
(5)